Grilled Peach Chipotle Salsa

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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5 peaches
½ a Vidalia onion, sliced into ½-inch thick slices
½ red bell pepper, quartered
cooking spray
1 small chipotle pepper, rehydrated in hot water, and minced
1 teaspoon packed brown sugar
1 teaspoon lime juice
pinch of salt
3 tablespoons chopped fresh cilantro


Heat a gas grill or grill pan over medium-high heat. Peel peaches and cut into quarters. Lightly spray peaches, onion slices, and red peppers with cooking spray. Place peaches on grill so the side where the pit was is facing down. Grill 3 to 5 minutes or until peach has a nice char but is not getting too soft. Place onion slices and bell pepper on grill and cook 3 minutes per side. Remove to a cutting board.

Cut peaches, onion, and bell pepper into a small dice and place in a medium bowl. Add chipotle, sugar, lime juice, salt, and cilantro. Toss to combine and refrigerate until ready to serve.

Adapted from